{"id":50,"date":"2020-04-10T20:27:48","date_gmt":"2020-04-10T20:27:48","guid":{"rendered":"https:\/\/demos.kadencewp.com\/food\/?p=50"},"modified":"2024-09-16T17:11:19","modified_gmt":"2024-09-16T09:11:19","slug":"buttercream-macarons","status":"publish","type":"post","link":"https:\/\/adoriclife.com\/index.php\/2020\/04\/10\/buttercream-macarons\/","title":{"rendered":"French Buttercream Macarons"},"content":{"rendered":"
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French Buttercream Macarons<\/h2>Recipe by admin<\/span>Cuisine: Dessert, French<\/mark><\/span>Difficulty: Difficult<\/mark><\/span><\/div>
<\/span>Servings<\/span>

10<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

45<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

400<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/strong>Buttercream Filling<\/strong><\/li>
  • <\/span>

    2\u00a0Cups\u00a0confectioners’ sugar<\/span><\/p><\/li>

  • <\/span>

    6 oz Raspberries<\/span><\/p><\/li>

  • <\/span>

    1\u00a0Tsp.\u00a0vanilla extract<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0Tsp.\u00a0coconut extract (optional)<\/span><\/p><\/li>

  • <\/span>

    2\u00a0Tablespoons\u00a0coconut milk<\/span><\/p><\/li>

  • <\/span>

    2\u00a0sticks salted butter, softened<\/span><\/p><\/li>

  • <\/span>

    1\u00a0vanilla bean, seeds scraped out<\/span><\/p><\/li>

  • Macarons<\/strong><\/li>
  • <\/span>

    1 3\/4\u00a0Cups\u00a0confectioners’ sugar<\/span><\/p><\/li>

  • <\/span>

    1 1\/4\u00a0Cups\u00a0almond flour<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0Cup\u00a0coconut flour<\/span><\/p><\/li>

  • <\/span>

    2\/3\u00a0Cup\u00a0egg whites<\/span><\/p><\/li>

  • <\/span>

    3\u00a0T\u00a0granulated sugar<\/span><\/p><\/li>

  • <\/span>

    1-3\u00a0drops red or pink food coloring (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • For the Macarons<\/strong><\/li>
    • Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.<\/li>
    • Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it<\/li>
    • Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.<\/li>
    • Bake the first batch until the cookies are shiny and rise 1\/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).<\/li>
    • For the Filling<\/strong><\/li>
    • Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3\/4 cup).<\/li>
    • Use a clean piping bag to pipe the filling on top of the bottom cookie. Now place another cookie on top. Repeat with the remaining cookies and filling.<\/li><\/ul><\/div>